Italian Herbs For Cooking

List of the most important and used Italian herbs for cooking. Fresh herbs are a key ingredient in Italian cooking.

Basil (Basilico) Italy's best known herb has a strong anise flavor. A must in a pesto recipe, basil is a natural with tomatoes.

Bay Leaf (Alloro) Dried leaves are often dropped into a pot of simmering beans or soup to impart their gentle aroma.

Marjoram (Maggiorana) This is similar to oregano but milder in flavor. marjoram is good with meats and seafood.

Mint (Menta) Mint is used more in southern Italy and has an intensity and freshness similar to basil.

Oregano (Origano) This herb has a potent aroma and flavor that predominates in much southern Italian cooking and is used commonly with tomatoes.

Parsley (Prezzemolo) This herb is the star of Italian cooking. Basil may get all the attention, but parsley is more widely used. You can cook parsley with garlic and onions in olive oil to form the flavor base for many dishes.

Rosemary (Rosmarino) With rosemary's strong aroma and flavor, you must use it sparingly. You shouldn't add it to dishes that you don't cook. Rosemary is a natural with potatoes, chicken, lamb, and beef.

Sage (Salvia) Sage is especially popular in Tuscany and other parts of central and northern Italy. Sage has an affinity for butter sauces, as well as pork, and chicken.

Thyme (Timo) Many varieties have a lemony flavor. Thyme isn't as widely used in Italy as other herbs.

How to Keep herbs for cooking fresh!

Parsley and other fresh herbs with long stems can be kept fresh a week, if not longer, by washing and drying the herbs, and then trimming the stern ends.

Place the herbs in a tall, airtight container with a tight-fitting lid. Add water up to the top of the sterns, but don't cover the leaves. Seal the container tightly and refrigerate.

The combination of water and relatively little air keeps the herbs much fresher than other storage methods.